Jammin' Muffins

I am madly, totally, insanely and completely in love with King Arthur Flour. And no, this is not a sponsored post and I’ve not been asked to write a review. I am just so excited by my new King Arthur jammie and lemon bits. As you know already, I’m a muffin mama and love to vary the flavors, adding different fruit, spices and toppings. I’ve already been a huge fan of the maple flav-r-bites and cinnamon chips to add zing to scones, biscotti and breakfast cookies, but these new fruit bits are insane! I was so excited when my box arrived from King Arthur Flour yesterday that I knew I’d have to work some baking into my meatball making date with Suzy the very next day. I knew she’d be thrilled since we’re always baking and trying new treats together.

Since I was so intent to make the muffins, I woke up at 5:00 am that morning to get my meatballs out of the way. I didn’t tell Suzy since I figured I’d work on the muffins while she made the meatballs. (She wasn’t too pleased when I didn’t get my hands messy with raw turkey and help roll the meatballs as I usually do.) But I worked diligently next to her making 48 marvelous mini muffins and was forgiven with her very first bite. The first batch we tasted were the Lemon Blueberry Muffins, made with tiny morsels of lemon yum which melted right into the muffin alongside the plump blueberries — absolute heaven. But the White Chocolate Raspberry Muffins were even better, at least in our taste opinion. Oh my, these little morsels of raspberry jam add a delightful burst of flavor to this delectable two-bite treat. You should truly try these amazing little baking accents.

Pre-heat the oven to 375 degrees. Spray a mini muffin pan with baking spray. Whisk together the milk, eggs and vanilla and melted butter in one bowl. Combine the flour, sugar, baking soda and salt. Mix the dry ingredients into the wet ones and fold in the white chocolate chips and the jammie bites.

Wow, do these sound yummy!!! I would love to have one this very second!

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About Alison J. Bermack

It all began when I was a child cooking with my dad, the kitchen a magnet for cooking and camaraderie, a refuge from adolescence. I spent countless hours chopping, sautéing and simmering my way through childhood. And now, with three kids of my own, I’m still chopping, but this time through their childhood and often with friends.